Ingredients

3 Extra-large Whole Eggs

8 Extra-large Egg Yolks

5 cups Half-and-half

1.5 cups Sugar

1.5 teaspoons Pure Vanilla Extract

6 Croissants

preferably stale

1 cup Raisins

Croissant Bread Pudding | Recipes

Barefoot Contessa (Ina Garten)

Serves	Shares
10	1

Croissant Bread Pudding from Barefoot Contessa. Preheat the oven to 350 degrees. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

dessert

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

10 x 15 x 2 1/2-inch oval baking dish

Larger pan

Whisk

Oven

Medium bowl

Aluminum foil

Knife

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

3 Extra-large Whole Eggs
8 Extra-large Egg Yolks
5 cups Half-and-half
1.5 cups Sugar
1.5 teaspoons Pure Vanilla Extract
6 Croissants
preferably stale
1 cup Raisins

Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.